-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've not bought them in years, probably decades so would probably
 RH> notice the stale taste. The first year we went to Vermont, for supper
 RH> one night we made taco salad. Steve bought molds to make the salad
 RH> bowls out of flour tortillas--spray them with oil, drape the tortilla
 RH> over it and spray again, then bake for (IIRC) about 15-20 minutes. Even
 RH> gluten free tortillas worked with it. The extra tortillas were cut into
 RH> wedges, sprayed and baked for chips. Best tortillas we ever had were in
 RH> AZ; there was a little Mexican store in town that made them from
 RH> scratch every day.

Fresh beats something that's factory made and stored in a warehouse for
who knows how long.

 DD>       88

 DD> I'll leave the cilantro in this. At least the first go.
 DD> I've posted this one before - but, it's been a while,

 DD>       Title: Black Bean & Corn Salsa DD>  Categories: Salsa,
 RH>  Chilies, Citrus, Beans, Vegetables DD>       Yield: 4 Servings

 RH> I think I grabbed it before we knew of Steve's allergy.

Will Benadril help with his problem. My mother was allergic to both
bananas and strawberries. Both of which she really, really liked. So,
She's eat and enjoy, then pop a 50mg Benadril to keep from breaking
out in hives. Like most antihistamines it can make you drowsy.

Made this for supper yesterday. Even with just two of us there were
no leftovers. Sided it w/mashed taters.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Stuffed Peppers (revised)
 Categories: Vegetables, Pork, Cheese, Rice, Herbs
      Yield: 4 servings
 
      4 md Red bell peppers
      1 lb Italian sausage; zippy or
           - mild 
      1 c  Shredded pepper jack cheese
    3/4 c  Salsa
      1 sm Onion; chopped
    1/2 c  Frozen corn; opt
    1/3 c  Uncooked converted long
           - grain rice
  1 1/4 ts Chilli spice mix
    1/2 ts Ground cumin
           Sour cream; opt
 
  Cut tops from peppers and dice tops for use in the 
  stuffing mixture; remove seeds. In a large bowl, mix 
  sausage, cheese, salsa, onion, corn (if using), rice,
  chilli spice and cumin; spoon into peppers. Place in
  a 5 quart slow cooker coated with cooking spray.
  
  Cook, covered, on low until peppers are tender and
  filling is heated through, 3-4 hours. If desired, serve
  with sour cream.
  
  Original recipe by Michelle Gurnsey, Lincoln, Nebraska

  I substituted sausage for the black beans and left out
  the corn. - UDD
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... My pessimism suspects even the sincerity of the other pessimists!
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